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A kind of fresh-keeping agent spraying device and fresh-keeping method for poultry meat products

The technology of a spraying device and a fresh-keeping method is applied in the field of fresh-keeping of poultry meat products, and the field of spraying devices for the fresh-keeping agent of poultry meat products.

Active Publication Date: 2016-05-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a poultry meat fresh-keeping agent spraying device and its fresh-keeping method, which can prolong the fresh-keeping period of poultry meat products and improve the fresh-keeping quality, and especially solve the problem that general fresh-keeping methods affect the flavor of poultry meat products to a large extent

Method used

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  • A kind of fresh-keeping agent spraying device and fresh-keeping method for poultry meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Using the preservative spraying device to perform preservation treatment and packaging on cooked poultry products, the steps include:

[0044] (1) Put the cooked poultry products into the vacuum cooling chamber to cool to normal temperature;

[0045] (2) Perform ozone sterilization on the spraying room and the drain room;

[0046] (3) Prepare a fresh-keeping agent, the fresh-keeping agent is made by mixing and emulsifying 0.3% compound essential oil by volume percentage with distilled water, and the compound essential oil is composed of 10% clove essential oil, 40% sage essential oil and 50% by volume. % Thyme essential oil, the clove essential oil, sage essential oil, and thyme essential oil are edible essential oils, and the preservative is stirred in the liquid storage tank by the stirrer for 15 min at a rotational speed of 300 r / min;

[0047] (4) Spray preservative on the surface of the poultry meat product cooled in step (1) in the spraying room sterilized in step (2), the...

Embodiment 2

[0052] (1) Put the cooked poultry products into the vacuum cooling chamber to cool to normal temperature;

[0053] (2) Perform ozone sterilization on the spraying room and the drain room;

[0054] (3) A preservative is prepared by mixing 0.5% of the compound essential oil by volume and distilled water, and the compound essential oil is composed of 15% clove essential oil, 35% sage essential oil and 40% by volume Mixture of thyme essential oil, the clove essential oil, sage essential oil, and thyme essential oil are edible essential oils, and the antistaling agent is stirred in the liquid storage tank by the stirrer at 300 r / min for 15 min;

[0055] (4) Spray preservative on the surface of the poultry meat product cooled in step (1) in the spraying room sterilized in step (2), the spraying time is 1 min, the spray volume of the nozzle is 50 cc / min, and the spraying process The speed of the stirrer in the above is 100r / min;

[0056] (5) The poultry meat product sprayed in step (4) is a...

Embodiment 3

[0060] (1) Put the cooked poultry products into the vacuum cooling chamber to cool to normal temperature;

[0061] (2) Perform ozone sterilization on the spraying room and the drain room;

[0062] (3) Prepare a preservative, which is made by mixing 0.4% compound essential oil by volume and distilled water. The compound essential oil is 20% clove essential oil, 30% sage essential oil and 40% by volume. Mixture of thyme essential oil, the clove essential oil, sage essential oil, and thyme essential oil are edible essential oils, and the antistaling agent is stirred in the liquid storage tank by the stirrer at 300 r / min for 15 min;

[0063] (4) Spray preservative on the surface of the poultry meat product cooled in step (1) in the spraying room sterilized in step (2), the spraying time is 3min, the spray volume of the nozzle is 20cc / min, the spraying process The speed of the stirrer in the above is 100r / min;

[0064] (5) The poultry meat product sprayed in step (4) is allowed to stand a...

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Abstract

The invention discloses a device for spraying a poultry meat product preservative and a preservation method, and relates to the fields of cooked poultry meat product preservation technologies and preservation technology devices. The invention designs a device for spraying a poultry meat product preservative, especially the device is suitable for spraying preservative which has immiscible components, the invention also provides a poultry meat product preservation method utilizing the spraying device, and the preservation method comprises the following steps: performing vacuum cooling on the poultry meat products, spraying a preservative, standing the poultry meat products so as to drain off water, and performing vacuum package, wherein the used preservative is prepared by mixing 0.3-0.5% of compound essential oil and distilled water in percentage by volume, the compound essential oil is prepared by mixing 10-20% of clove essential oil, 30-40% of sage essential oil and 40-50% of thyme essential oil in percentage by volume. By virtue of the preservation method provided by the invention, the preservation period for the poultry meat products can be prolonged and the special flavor of the cooked poultry meat products can be preserved well.

Description

Technical field [0001] The invention relates to the field of fresh-keeping technology and fresh-keeping process devices for cooked poultry meat products, and in particular to a spraying device for preservatives of poultry meat products and a fresh-keeping method for poultry meat products. Background technique [0002] Dezhou Braised Chicken, Fuliji Roasted Chicken, Daokou Roasted Chicken and Beijing Roasted Duck are traditional local dishes. They are golden in color, bright in skin, fresh and tender in meat and rich in flavor. They are well-known at home and abroad as local specialties. At present, there are mainly two forms of commercially available poultry products in bulk and vacuum packaging. Bulk products have a short shelf life and are prone to spoilage at room temperature, which is not suitable for long-distance transportation and sales; vacuum-packaged poultry products have a longer shelf life at room temperature, but vacuum-packaged products are prone to browning during ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/30A23B4/20
Inventor 胡宏海张泓张春江黄峰张雪陈文波路立立郭昕徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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